Steven Paperno, raised in the kitchen of his parents' delicatessen, has been working with food all his life. By the age of 18, he already owned a food manufacturing company, a job that took him all over the Americas. While in Central and South America, he sampled some of the cuisine and found himself dreaming of bringing those small-village flavors to America. So, he sold his company in order to start a new one, one dedicated to infusing organic, local ingredients with the flavors he tasted abroad. He called the new joint Sharky's Woodfired Mexican Grill.
Inside any Sharky's location, the chefs use certified-organic beans and rice to fill out every dish they make. Hormone-free chicken and drug-free beef simmer in the open kitchen's hot pans, where guests can observe cooks adding a light dusting of chipotle spices. The fish arrives fresh from the market each morning, hand-selected for quality and chosen according to the recommendations of the West Coast Seafood Watch, which aims to prevent overfishing by encouraging restaurateurs to buy sustainably caught seafood. Imported mesquite grills and stone-fire ovens lend their kiss to each dish on the menu, bringing the authentic smoky flavor that Steven so wished to re-create without the hassles of a trashcan fire.
Though Cafe Del Sol’s chefs largely stick closely to the restaurant’s Mexican theme, they’re not afraid to throw in a few American favorites, either. Chefs are equally skilled at grilling carne asada and artfully preparing shrimp fajitas as they are at creating tiered club sandwiches and sizzling double cheeseburgers. The sunny restaurant is the perfect place to sample all the cuisine’s varied dishes or rank tortillas by their taste, texture, and which one doesn’t remind you of the napkin that ruined your last date by being so tasty.
Between paintings of jungles and exotic birds lies Galeana's Grill, a Mexican eatery with a tropical vibe. The ceiling fans' petal-like blades whir above the dining room, circulating the savory scents of pork carnitas, chicken taquitos, and burgers made of beef tenderloin and chorizo. Available for breakfast, lunch, or dinner, chilies rellenos can be dispatched "wet style," which means that the tortilla-wrapped dish is topped with enchilada sauce and cheese, not that it has recently taken a shower. Outside, under cheery red patio umbrellas, guests sip imported and domestic beers beside lush tropical fronds and walls covered with beachy straw mats. Mexican feasts can also be transported to guests' homes or hotels via catering orders or room service.